Hi from Rosebud Australia

Hi,

My name is Gavin and I've been baking bread for a about 10 years off and on. Over the last twelve months I've experimented with sourdough and have been rewarded with the best tasking bread I've ever had.

I am interested in a book of sourdough recipes that provide the bakers formulae with each recipe. I've converted my regular recipes to give the ingredients in bakers formulae, but I want to be sure that I'm not losing the flavour and intent of the authors while trying new ones.

I built a brick oven in the backyard about 3 years ago and mostly use it when friends are around for pizza. This initially drove my interest in bakers formulae as I need to scale the final dough weights depending on the number of visitors for whom we were catering. I also used it last Christmas and baked the meats and veggies for 20 people with great success. I love sourdough in the brick oven as it gives me plenty of time to bring the oven up to temperature and settle in before the bread is ready. It was rather tricky when I used commercial yeast as the dough was often fully risen before my brick oven up to temperature; whereas the long proofing times of the sourdough gives me plenty of time.

I don't usually join forums, but I like the content and 'feel' that this sites gives, with the genuine interest and value adding that the members provide. Thanks.